Crawfish Etouffee 9

1/8 lb butter
2 tbs cornstarch or flour
2 large onions
1/2 bell pepper
1 lb crawfish tails and fat
2 garlic pods
Green onion tops parsley
Red pepper, salt and season all to taste

Melt butter, stir in cornstarch. Add onions, garlic, and green pepper. Cook until onions are done. Add the fat. Cook for 20 minutes; add crawfish tails and cook additional 2 minutes. Add other ingredients and simmer. If desired, add 1/3 can Rotel tomatoes to mixture.

Return To:

Cajun Country -- New Iberia, Louisiana